Creamy crab & red pepper sauce

6 Servings

Ingredients

Quantity Ingredient
1 pounds Favorite pasta shape uncooked
1 cup Dry white wine
1 Shallot; OR... Yellow onion, finely diced
2 smalls Cloves garlic; minced
4 tablespoons Butter or margarine
4 tablespoons All-purpose flour
3 cups Skim milk
4 ounces Jar pimientos; well-drained
8 ounces Crabmeat picked over for shells
½ teaspoon Salt

Directions

Prepare pasta according to package directions; drain.

Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan. Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.

In the meantime, puree the pimientos in a food processor or blender.

Stir the pimiento puree and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.

Toss sauce with cooked pasta and serve immediately.

Each serving provides: 735 Calories; 31 g Protein; 119 g Carbohydrates; 11 g Fat; 35⅘ mg Cholesterol; 721 mg Sodium. Calories from Fat: 14%

Copyright National Pasta Association () (Reprinted with permission)

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